Title

Chocolate

Problem Scenario

I want to find out which type of chocolates will melt faster.

Broad Question

Which type of chocolates will melt faster under different circumstances?

Specific Question

What is the impact of heat effecting different types of chocolates?

Hypothesis

When milk chocolate dark chocolate and white chocoalte is introduced into heat the dark chocolate will melt the fastest because of heat and sunlight is attracted to darkness and is attracted to bright things like white chocolate. White chocolate will melt the slowest because heat and sunlight is attracted to darkness and not brightness. Milk chocolate will melt the secound fastest because it is both light and dark.

Graph of Hypothesis

Variables

Independent Variable: Types of chocolate.

Dependent Variable: Time it takes to melt.

Variables That Need To Be Controlled:

Room Tempature

Vocabulary List That Needs Explanation

How fast does White Chocolate melt, Dark Chocolate, Milk Chocolate melt under different circumstances of heat. What i need to find out is how fast certain types of chocolate melt.

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General Plan

I will lay out different types of chocolate. Three of the different types of chocolate will have the wrapper on and the other three wil have them off. There is a total of six chocolates. There is two dark, milk, and white. Once I have all that i will get a microwave put on of the chocolates with the wrapper and enter the hypothesis time. I will record the actual time and compare it with my hypothesised time. I will do the same with the other two types of chocolat with the wrapper on. After I get the results of that I will move on to the types of chocolate without the wrapper on. I will do the same thing and after I get all the results I will compare the two and show my results.

Potential Problems And Solutions

Estimating the wrong time and keep on buying more chocolate bars.

Safety Or Environmental Concerns

There is no safety or environmental concerns in this experiment.

Experimental Design

(add the correct headings from the experimental design page before beginning)

Resources and Budget Table

Item	Number needed	Where I will get this	Cost
White Chocolate Hershey's	1 Bar
Dark Chocolate Hershey's	1 Bar
Milk Chocolate Hershey's	1 Bar
White Chocolate (with wrapper)	1 Bar
Dark Chocolate (with wrapper)	1 Bar
Milk Chocolate ( with wrapper)	1 Bar

Detailed Procedure

1. Get different types of chocolate, Milk Dark and White. All without the wrappers on.
2. Get a hot plate.
3. Put one of the chocolates with the wrapper on the hot plate estimate how long it takes to melt.
4. Record the times and take observations.
5. Do the same thing with the rest of the chocolates with the wrapper on.
6. Record the times and take observations.
7. Get and record the results.

Diagram

Photo List

Time Line

February 1, 2013.

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Finish Timeline and detailed procedure.

February 2nd and 3rd.

[[#|Start]] chocolate experiment.

February 10th.

Finish Wiki page.

February 20th.

Data Table

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Data Analysis

All Raw Data

Photos

Results

My results came out great. My results came out almost the same as my hypothesis. My hypothesis was that the white chocolate would melt the slowest because white things arent attracted to heat as much as darker things. My results were White Chocolate melted the slowest at 25.6 degrees celcius. Dark melted the 2nd slowest at 22.5 degrees celcius and Milk chocolate melted the fastest at 10 degrees celcius. When I compare the results with my hypothesis I realize that they seem almost the same. The only difference is when the dark chocolate melted slower than the milk chocolate. My hypothesis said that dark chocolate should of melted slowe faster than the milk chocolate. In general I was mostly right about this expierment.

Conclusion

I hypothesized that dark chocolate would melt the fastest then milk than white chocolate. For the most part I was right. The reason I thought that was because I knew that heat is attracted to darker objects more than lighter objects. So I knew white chocolate would melt slower. Since dark chocolate was the more bold darkest chocolate I hypothesized that would easily melt the fastest. I was wrong about that. It ended up being the Milk chocolate melting the fastest then dark then white. I was relieved to find out the white chocolate melted the slowest because if it melted the fastest I would look like a fool. My hypothesis and results weren't completely far off from each other.

Discussion

I found a huge trend or pattern in this experiment. Even though I knew it was going to happen before the project even started. The trend was positive all the way up to its melting point. The temperature rose and grew rapidly for each of the type of chocolates. Each of the chocolates melted at a constant rate, but others melted faster than others. My independent variable and dependent variable have a very strong relationship. When you combine the two together you get my whole answer or result to the data. So the relationship in these variables are very strong. I was definitely able to answer my question or specific question in this experiment. When I got my results and I compared it to my hypothesis and they were almost the same. So yes this experiment definitely answered my question. My experiment did not have any problems, actually finding a heat recourse was a little bit of a problem besides that nothing. This experiment could be improved by having more chocolate or data results.

Benefit to Community and/or Science

This data could be used to help others melt chocolate or to know how fast chcocolate melts.

Background Research

Most chocolate melt in-between 90 and 86 degrees Celsius, for a whole bar. For my project I am doing a quarter of the bar instead of the whole bar. In this case it will take 30 degrees calcium to 20 degrees Celsius for the different types of chocolate to melt. Chocolate is originated from a bean called a coco bean. The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Maya and Aztec, mixed ground cacao seeds with various seasonings to make a spicy drink. Later, the Spanish conquistadors brought the seeds back home to Spain, where new recipes were created. Eventually, and the drink’s popularity spread throughout Europe. Since then, new technologies and innovations have changed the texture and taste of chocolate, but it still remains one of the world’s favorite flavors. Chocolate is the general term of the products of chocolate seeds from the tree called cacao. This is also known as Chocolate Tree. Three main varieties of cacao beans are grown today. The criollo bean is a native of Central America. Approximately 10 to 15 percent of the cacao trees are criollo. These trees are small and hard to grow. The forastero cacao is much easier to grow and makes of 70 percent of all the cacao grown. The forastero is more bitter than the criollo. The third type of cacao bean is the trinitario. It is a cross between the criollo and the forastero. About twenty percent of the cacao beans produced are forastero.

Although cacao trees grow about sixty feet in the wild, plantation owners trim them to about 20 feet so that workers can reach the pods at harvest time. Since the cacao tree prefers shade banana trees, rubber trees, or coconut palms are planted beside the cacao tree in the orchard.

Abstract

This experiment was very fun for me. I also learned a lot to. I learned that White chocolate does not melt as fast Dark chocolate or Milk chocolate. I also learned that Milk chocolate melts the fastest out the three types of chocolates. My results reluctantly came out almost the same as my hypothesis. My hypothesis stated that White chocolate would melt the slowest, milk chocolate would melt the second fastest and Dark chocolate would melt the fastest out of all three. The results turned out the Dark chocolate melted slower than milk. Milk melted the fastest. As I said before white chocolate melted the slowest.